One would wonder why Swiss Culture owner, Mr. Raymond Png would choose to open a Swiss restaurant, that is usually synonymous with images of warm fireplaces and picturesque mountains, in the midst of bustling Suntec City. With the greater part of his clientele hailing from the nearby banks and offices of UBS, Credit Suisse and Merill Lynch, Raymond sure has no complains about the noisy environment of the mall.
Trained in Shatec, Raymond took a leap of faith and relocated to Switzerland for a greater international exposure of the hospitality sphere. Having spent over one and a half years there, he picked up many culinary styles, which led to the birth of Swiss Culture that serves popular dishes like the cheese, olive oil-based and chocolate fondues. Unique to the existing Swiss restaurants in Singapore, a fusion of American, German and local cuisines were also fashioned together to create the extensive variety offered in its menu. Similarly, its open concept and simple yet vibrant décor reflected warmth that is intended by Raymond, who wishes to offer a casual dining environment to his patrons.
To start us off on our Swiss cultural education, the signature Cheese Fondue ($38.80) was served with the home-baked Boule bread. A blend of the fine Grueye and Emmental Swiss cheeses with the famous Swiss Fendant wine, the fondue was presented in a modest pot, heated on low heat, allowing the perfect temperature for comfortable consumption. Who could guess that such a simple fanfare of melted cheese and bread could be so sumptuous and delightful!
We particularly like the fact that the cheese had the right amount of thickness and aroma, without overpowering our taste senses. This was followed by the Swiss Culture Mixed Grill combo that comprises a buffet of the Swiss Pork sausage, chicken as well as beef ($45.80), served with a creamy brown mushroom sauce on the side. This dish was a feast for the eyes, but was disappointing in its taste. The steak was overcooked and thus tough to ingest, while the sausages tasted short of anything spectacular.
Nevertheless, do keep a lookout for further additions to the menu as Raymond and his team often experiments with new ideas in the kitchen, extracting them usually from his frequent trips to Switzerland. His current menu consists of an assemblage of appetizers starting from $8.80, and with over 20 main courses ranging from sandwiches and fondues to meat and seafood platters. To his amusement, Raymond mentioned that his golden chicken wings are his bestselling items that see occasional special orders for parties and functions.
Concluding the meal on a high note, we were presented with an assorted platter of marshmallows, apples, bananas and blushing red strawberries, to complement a medium sized pot of bittersweet chocolate fondue ($14.80). This fondue is note-worthy as it was perfect hybrid of sweetness mixed into dark chocolate. Being a fan of milk chocolate, I was surprised at how good it tasted!
The food, though steeply priced, was a simple affair that could afford some sprucing up, in order to meet the high expectations set upon it. Nonetheless, it is the place to go to if you are looking to sample a diverse range of fondues, including unusual selections like the Seafood bourguignonne ($50) fondue that is olive oil based.
